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Le Petit Nice-Passedat

Marseille, France

1342 Reviews

3 Michelin stars 2026sea-sourced cuisineby the Mediterraneanstunning viewsfish & seafood

To love Marseille means to love the Mediterranean, inseparable from the city, just like Gérald Passedat’s three-star cuisine. First come sea anemones, bonito, sea urchins, crabs and shellfish. Then fish occupies the heart of his cuisine. More than 65 varieties are fished locally over the year, such as tub gurnard, rascasse, red porgy, comber fish, common dentex, in compliance with the guidelines for the protection of maritime resources. The cult dish is “Bouille Abaisse”, light, iodized and zephyr-like, and also the famous Lucie Passedat sea bass. Sea views are everywhere… from the terrace, from the restaurant and from your spacious bedroom, overlooking the distant horizon.

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Le Petit Nice Restaurant

Chef Gérald Passedat

3 Michelin Stars 2026

Creative cooking

"My cuisine is an instinctive, pure cuisine, giving flavour and texture with every mouthful. A cuisine of depth, it reflects the slow progress towards the abyss in stages, to better discover forgotten and abandoned fish, a unique approach to the Mediterranean and respect for the maritime domain. My garden is the Mediterranean."

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Discovery menu

Gérald Passedat has taken his inspiration from the sea that has always stood before his eyes: he explores all the maritime wealth of the Mediterranean.Fishermen bring their catch of the day directly from their boats to the restaurant. Over sixty-five varieties of fish are rolled out: dentex, bream, bonito, whiting, comber, snapper, moray ... The tasting menu is a journey into the heart of his world.